Potato soup
Ingredients
- 3 lbs potatoes
- 1 large onion, chopped
- 1 7 oz. jar roasted sweet red peppers, drained and chopped
- 1 small celery rib, chopped
- 6 cups chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp seasoned salt
- 1/2 tsp pepper
- 1/8 tsp rubbed sage
- 1/3 cup all purpose flour
- 2 cups heavy whipping cream, divided
- 1 cup grated parmesan cheese, divided
- 8 bacon strips, cooked and crumbled
- 2 tbsp minced fresh cilantro
Instructions
- Place first 9 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 5-6 hours or until potatoes are tender.
- Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup cheese and the bacon, cilantro and remaining cream. Cook, covered, on low until slightly thickened, about 30 minutes. Serve with remaining cheese.